Ingredients: 8 Baby Portobello Mushrooms, stems removed,1 ½ Tbs. Olive Oil, divided,2 Tbs. Not-S0-Classic BBQ Rub,2 medium Yellow, White, or Red Onions, thinly sliced,1 tsp. Herbes de Provence,½ cup prepared* Barbecue Sauce,½ cup Arugula,8 Mini Whole-wheat Dinner Rolls
Instructions:
- Toss mushrooms in bowl with Tbs. Olive Oil and the Not-So-Classic BBQ Rub. Stir to combine. Set aside.
- Heat remaining 1 Tbs. oil in large skillet over medium heat.
- Add onions and Herbes de Provence, and cook 30 minutes, or until caramelized, stirring occasionally.
- Remove from heat, and season with salt and pepper, if desired.
- When the onions have about 10 minutes to go, heat grill or grill topper over medium-high heat. Rub grate or grill topper with vegetable oil.
- Place mushrooms stem-side down on grill.
- Brush mushroom tops with barbecue sauce, and grill 3 to 4 minutes, or until soft and charred around the edges.
- Flip, and grill 4 minutes more.
- Meanwhile, warm buns (rolls) on grill.
- Spread barbecue sauce on bottom buns, then top each with 1 mushroom, sauted onions, a small handful of arugula, and top bun.
- Now watch as the meat lovers enjoy.
- * If time is not an issue, I would suggest preparing your own BBQ sauce. Store-bought sauces often have corn-syrup, tons of sodium, and/or other less-than-pleasant additives in them. However, if you prefer to buy a bottle, please check the ingredients and at least make sure there is no corn-syrup in it. The taste is far superior and the health benefits are as well.
